Who doesn’t love pancakes?
And while they’re not often considered the healthiest breakfast option, you can change all that by choosing healthier ingredients.
Made with Michelle Bridges Chia & Organic Linseed Breakfast Sprinkle these pancakes are a source of dietary fibre, omega-3 fatty acids, vitamins and minerals.
Serves 2
Prep 10 minutes
Cook 10 minutes
292 cal per serve
Ingredients
- ½ cup (75g) wholemeal self-raising flour
- 2 tbsp Chia & Organic Linseed Breakfast Sprinkle
- ½ teaspoon ground cinnamon
- ½ cup (125ml) skim milk
- 1 medium egg
- 2/3 cup (100g) frozen blueberries
- 1 tbsp 100% natural maple syrup
Method
1. Combine the flour, Breakfast Sprinkle and cinnamon in a large bowl. Whisk the milk and egg in a large jug until combined. Stir the egg mixture into the flour mixture until combined. Stand for 5 minutes for mixture to slightly thicken.
2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 2 level tablespoon measures of mixture, in batches, for about 2 minutes each side or until golden to make 6 pancakes.
3. Meanwhile, place blueberries and syrup in a small saucepan over medium heat. Cook for 5 minutes or until softened and hot. Stack pancakes on 2 plates. Drizzle with blueberries and syrup and serve immediately.
Notes
You can make any size pancakes you like. Large pancakes (1/4 cup measures) or pikelets (1 tablespoon measure).
Serve with a tablespoon of no fat regular yoghurt (310 cal per serve).
If you don’t have a non-stick pan, line the base with a disc of baking paper.
You can easily double the recipe to serve 4.
In Summer, serve the pancakes with a stone fruit and fresh berry salad and omit the maple syrup.